Abstract
Efficacy of volatile compounds and food preservatives in the management of fumonisins B 1 production by Fusarium moniliforme was assessed in vitro . The toxin production was analyzed by thin layer chromatographic technique. Among different volatile compounds studied, formic acid and propionic acid inhibited the growth and fumonisins (B1) production by F. moniliforme . Aniline, benzaldehyde, and formaldehyde can suppress fumonisisin B1 production to maximum extent. Camphor at a concentration of 15 mg/ml could inhibit fumonisin B 1 production among different food preservatives studied. From the above results it is concluded that volatile compounds and food preservatives can be employed in the management of fumonisins (B1)
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